MamacitaTeresa Profile - (187461204)


Home Town: Burbs, Ohio, USA
Living In: Burbs, Ohio, USA
Member Since: Feb. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Reading Books, Charity Work
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My date with W
About this Cook
Love to cook! Always on the hunt to try a new recipe.
My favorite things to cook
Italian, Mexican and Asian anything.
My favorite family cooking traditions
Great-grandma's cut out, iced cookies for holidays. Grandma's pot roast with mashed potatoes and gravy.
My cooking triumphs
Winning "International Cooking" category in 4-H at age 12.
My cooking tragedies
You know its a bad thing if the dog won't eat it.
Recipe Reviews 33 reviews
Baked Beans II
I love the recipes (always a guide) and the reviews, so we can adjust to taste. Halved the ketchup and I used half the amount for brown sugar (dark). More bacon, kept everything else the same. Turned out wonderful, we will be having these again.

1 user found this review helpful
Reviewed On: Jul. 3, 2014
Egg Foo Yung II
Good base recipe for egg and veges. I used pork only, cooked with Teriyaki sauce, Chinese 5 spice, fresh ginger and Lawry's seasoning. For the minced veges, I used bok-choy, mushrooms, sweet onion, fresh garlic and a small sweet red pepper, along with bean sprouts and chopped bamboo shoots. The sauce wasn't flavorful enough for us, so I added a bit of Chinese 5 spice and a bit of Teriyaki, in addition to soy sauce. I used low sodium chicken broth.

0 users found this review helpful
Reviewed On: Jun. 26, 2014
Old Fashioned Rhubarb Cobbler
GREAT flavor, happy to use the rhubarb my in laws brought me from their farm. This was the first time I've used rhubarb to bake. My older relatives used to make different kinds of pies/cobblers/jams when I was growing up with rhubarb and I miss it. An 8 x 8 dish was perfect size for dessert, as some others noted for the cobbler. I added a pint of raspberries, yum. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Jun. 23, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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